Known for hosting A+E’s hit series “Scraps,” and his work as the National Chef for Sur La Table, Joel Gamoran is one of the nation's biggest sustainability-focused chefs. He’s a food enthusiast fighting food waste by creating delectable meals from food items that are commonly tossed.
“Too many fats can’t hold up to the temperature that I like to cook on. High oleic soybean oil has such a high smoke point that whether I’m frying the perfectly golden brown beignets, searing a really thick cut of meat or trying to get some color on eggplant, it allows me to do so.”
Matcha Green Tea Beignets
1. Whisk the warm water, yeast and sugar in a small bowl until combined. Let the mixture sit until it gets foamy, about 10 minutes.
2. Pour and scrape into the bowl of a stand mixer. Add the pastry flour, high oleic soybean shortening, eggs and salt. Mix on low, using the paddle attachment, until the mixture comes together and pulls away from the sides of the
bowl, about 5 minutes.
3. Coat your palms with a splash of high oleic soybean oil and pull the dough out of the bowl; form into a ball. Place the ball in a clean bowl and cover with plastic wrap. Let the dough rise at room temperature for 3 hours.
4. Dust a clean work surface with the remaining ½ cup flour. Gently ease the risen dough from the bowl onto the floured surface, being careful not to deflate it. Gently roll the dough into a long rectangle that’s about ⅛-inch thick.
Cut into 3-inch squares, you should get 8 to 10 beignets. Don’t worry about being precise. It’s okay if they look rustic.
5. Heat the high oleic soybean oil in a deep cast iron skillet or Dutch oven to 350°F over medium heat. Carefully lower 3 or 4 beignets into the hot oil, using a slotted spoon. Fry until puffed and golden brown, about 3 minutes,
turning them once or twice to ensure even browning.
6. Remove with the slotted spoon and drain on several layers of paper towels. Repeat with the rest of the dough.
7. When ready to serve sift powdered sugar over the top and sprinkle the matcha powder over that. Enjoy!
Crab Cake Sandwich with Black Sesame Slaw and Avocado
Cooking and Assembly
1. Whisk the egg and lemon juice in a small mixing bowl. Add the oil very slowly, whisking the whole time. If the mixture looks oily, stop adding the oil and mix vigorously until the oil slick is incorporated. Once all of the oil is added the
mixture will be thick and creamy.
2. Stir in the remaining lemon juice, salt and pepper.
1. Combine the crabmeat, lemon juice, garlic, chives, egg, ¼ cup of the homemade mayo, ¾ cup of the breadcrumbs, salt and pepper, mixing just enough so that everything is coated. Do not over mix.
2. Put the remaining breadcrumbs on a plate. Scoop the crab mixture into 4 portions, using a ⅓-cup measuring cup, and plop them down on the breadcrumbs. Gently flatten into 2-inch thick cakes and turn them in the breadcrumbs to coat.
1. To make the slaw, mix all of the ingredients in a medium mixing bowl.
1. To cook, coat the bottom of a heavy skillet with a little high oleic soybean oil, and get hot over medium-high heat. Toast the cut sides of the brioche rolls, about 1 minute and remove to a serving platter.
2. Add the rest of the high oleic soybean oil to the skillet and heat for about a minute. Cook the crab cakes in the hot oil, until browned on both sides, about 3 minutes per side. Remove to a clean surface, pat off any surface
oil with paper towels and season with salt and pepper.
3. To assemble, spread some mayo on the toasted sides of the brioche rolls. Put a crab cake on the bottom half of each roll and top with a few avocado slices and a pile of slaw. Top with the top halves of the rolls. Serve any remaining slaw and
mayo on the side.
The Inn at Virginia Tech
Firebirds Wood Fired Grill
JOIN COMPANIES MAKING THE SWITCH TO U.S.-GROWN HIGH OLEIC SOYBEAN OIL